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Shallow Fried Fish Tempura With Two Sauces Recipe
|Soy sauce||3 Tablespoon (Reduced Sodium/Regular)|
|Cider vinegar||2 Tablespoon|
|Sesame oil||1 1⁄2 Teaspoon (Oriental)|
|Red pepper flakes||1⁄8 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Ginger slices||2 (1/4 Inch Thick, Unpeeled)|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Plain yogurt||1⁄4 Cup (4 tbs)|
|Pickle relish||3 Tablespoon (Drained)|
|White fish fillet||1 Pound (Such As Scrod)|
|Cornstarch||3 Cup (48 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Vegetable oil||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 4836 Calories from Fat 2557
% Daily Value*
Total Fat 289 g443.9%
Saturated Fat 36.5 g182.4%
Trans Fat 0 g
Cholesterol 558.1 mg
Sodium 4865.8 mg202.7%
Total Carbohydrates 459 g153.1%
Dietary Fiber 6.7 g26.6%
Sugars 17.2 g
Protein 96 g192%
Vitamin A 17.6% Vitamin C 3.2%
Calcium 55.7% Iron 37.8%
*Based on a 2000 Calorie diet
2 In another small bowl, combine the mayonnaise, yogurt, pickle relish and 1/8 teaspoon of the black pepper. Refrigerate the tartar sauce until serving time.
3 Cut the fish into 1 1/2-inch chunks.
4 In a medium bowl, combine the cornstarch, flour, baking powder, salt and the remaining 1/4 teaspoon black pepper. In a small bowl, beat the egg with the water. Stir the egg mixture into the dry ingredients and beat to blend.
5 In a small saucepan, warm the oil until hot but not smoking (375° on a deep-fat thermometer).
6 Meanwhile, dip the fish in the batter. When the oil is hot, add the fish in batches, without crowding, and cook until golden brown, about 3 minutes, turning the fish over once or twice as it cooks. Remove the fish chunks with a slotted spoon and drain them on paper towels. Keep the fish warm in a low oven while you cook the remaining batches.